When I planned a vacation in Florida I checked out the local restaurants and realized how challenging it was going to be to find restaurants that would cater to my lifestyle. I ended up renting an airbnb so I could prepare our own meals. I wanted to make it as easy as possible because this WAS vacation! I remembered having ceviche on the beach in Mexico and thought I would try a vegan version. This was cool, light, easy and most of all delicious!
Prep Time10 minutesmins
Chill20 minutesmins
Servings: 4
Author: Snap Pea Sheep
Ingredients
4Hearts of palmOr artichoke quarters
1Heirloom tomato
1Persian or baby cucumber
1Mango
1Serrano pepper
1/2Vidalia or sweet onion
6SprigsCilantro
1TBPDried Hijiki - rehydrated
4TBSP Lime juice
1/4TSPHimalayan Salt
Instructions
Drain and soak hearts of palm in cold water while assembling the remaining ingredients.
Hydrate the hijiki in the lime juice.
Dice the tomato, cucumber, mango and onion into a 1/4" dice.
Slice open the pepper and remove the seeds and membrane. Cut into a very fine dice.
Remove the cilantro sprigs from the cilantro stems and chop fine or clip with herb scissors.
Remove the hearts of palm from the water and slice into 1/4" slices.
Mix together all of the chopped ingredients and lightly salt them. Pour on the lime juice and hijiki and lightly toss.
Serve in chilled bowls with you favorite tortilla chips and guacamole on the side.
Notes
This is a Snappy Sheep recipe!Hijiki is a dried seaweed product that imparts a rather fishy flavor. It is one of the more pungent seaweed products I use. You can substitute kelp, dulse, nori or wakame if you prefer or just leave it out if you do not want a fishy flavor.